Oven-Fried Coconut Chicken

Another Cooking Light recipe that was very good. I used boneless chicken instead of what they suggested in the recipe. Still good.

Oven-Fried Coconut Chicken

The marinade infuses dark-meat chicken with a light coconut flavor; flaked coconut in the breading heightens the nutty taste. Find panko in your supermarket's ethnic food aisle.

1 tablespoon fresh lime juice
1 tablespoon hot pepper sauce
1 (14-ounce) can light coconut milk
4 (4-ounce) chicken thighs, skinned
4 (4-ounce) chicken drumsticks, skinned
3/4 cup panko (Japanese breadcrumbs)
1/2 cup flaked sweetened coconut
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
Cooking spray

Combine first 3 ingredients in a large zip-top plastic bag. Add chicken to bag; seal. Marinate in refrigerator 1 1/2 hours, turning bag occasionally.

Preheat oven to 400°.

Combine panko, flaked coconut, salt, and black pepper in a shallow dish. Remove chicken from marinade; discard marinade. Dredge chicken, 1 piece at a time, in panko mixture. Place chicken on a baking sheet lined with parchment paper. Lightly coat chicken with cooking spray. Bake at 400° for 30 minutes or until golden brown. Carefully turn chicken over; bake an additional 30 minutes or until done.

I wish Jason would eat coconut. It sounds good!

Yep, you definitely need to like coconut to eat this. LOL!